Garlicky Plantains Recipes

GARLICKY PLANTAINS

Garlicky Plantains image

You can do the first fry ahead of time, then soak the plantains in garlic water, dry, and hold at room temperature until closer to mealtime.

Provided by Sarah Kirnon

Categories Bon Appétit Side Plantain Garlic Fry

Yield 8 servings

Number Of Ingredients 4

Ingredients

6 garlic cloves, finely grated
1 cup vegetable oil, divided
3 large ripe plantains (about 2 1/2 pounds total), peeled, halved lengthwise, sliced crosswise on a diagonal into 3-inch pieces
Kosher salt

Steps:

Combine garlic and 2 cups water in a medium bowl; set aside.
Heat 1/2 cup oil in a large skillet, preferably cast iron, over medium-high. Working in 3 batches, fry plantains in a single layer, turning once, until tender and golden all over, about 5 minutes. Transfer to paper towels to drain. Pour out oil; discard. Reserve skillet.
Gently press down on plantains one at a time with the flat side of a chef's knife or wooden spoon to flatten slightly. Transfer to bowl with reserved garlic water and let soak 5 minutes.
Remove plantains from garlic water and pat dry with paper towels. Heat remaining 1/2 cup oil in reserved skillet over medium-high. Fry plantains again, turning once, until deep golden brown, 6-8 minutes. Transfer to fresh paper towels to drain; sprinkle with salt.

GARLIC PLANTAINS

Garlic Plantains image

This recipe is from Alton Brown. A little more work than usual for plantains, but well worth the effort. My friends love these!

Provided by LWA says

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 cups water
3 garlic cloves, smashed
2 teaspoons kosher salt
1 1/2 cups canola oil
2 green plantains

Steps:

Combine water, garlic, and salt in a medium size bowl and set aside.
In a large saute pan, heat oil to 325°F.
Peel plantains and slice into 1-inch pieces. Carefully add plantains to oil and fry until golden yellow in color, about 1 to 1 1/2 minutes per side.
With a slotted spoon, remove the plantains from the pan and place them on a cookie sheet lined with parchment paper. With the back of a wide, wooden spatula or spoon, press each piece of plantain down to half its original size.
Place the plantains in the garlic water and let soak for 1 minute. Remove and pat dry with a tea towel to remove excess water.
Bring oil back up to 325°F and return plantains to pan and cook until golden brown, approximately 2 to 4 minutes per side.
Remove to dish lined with paper towels and sprinkle with salt. Serve immediately.

Nutrition Facts : Calories 835.2, Fat 82.1, SaturatedFat 6.2, Sodium 879.6, Carbohydrate 29.3, Fiber 2.1, Sugar 13.4, Protein 1.3

FRIED GREEN PLANTAINS AND GARLIC SAUCE: TOSTONES WITH MOJO

Fried Green Plantains and Garlic Sauce: Tostones with Mojo image

Provided by Food Network

Categories side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 5

Ingredients

3 green plantains
3/4 cup oil, plus 1/4 cup
Salt and black pepper
1 tablespoon chopped garlic
1 sour orange, juiced (approximately 1/4 cup)

Steps:

Peel plantains and cut on a diagonal into 3/4-inch thick slices. In a heavy skillet, heat 3/4 cup oil and fry plantain slices until golden brown. Lift slices onto plate or tray to cool, and press with spatula to flatten. Return to hot oil and fry again until crisp. Drain on paper towels. Season with salt and pepper, and keep warm on a serving plate.
In small bowl, make mojo by whisking together fresh garlic, sour orange juice, and remaining 1/4 cup oil. Dress each serving of plantains with mojo and serve immediately.

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2017-04-18 Step 2. Heat ½ cup oil in a large skillet, preferably cast iron, over medium-high. Working in 3 batches, fry plantains in a single layer, turning …
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5/5 (1)
Estimated Reading Time 1 min
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Heat ½ cup oil in a large skillet, preferably cast iron, over medium-high. Working in 3 batches, fry plantains in a single layer, turning once, until tender and golden all over, about 5 minutes. Transfer to paper towels to drain. Pour out oil; discard. Reserve skillet.
Gently press down on plantains one at a time with the flat side of a chef’s knife or wooden spoon to flatten slightly. Transfer to bowl with reserved garlic water and let soak 5 minutes.
Remove plantains from garlic water and pat dry with paper towels. Heat remaining ½ cup oil in reserved skillet over medium-high. Fry plantains again, turning once, until deep golden brown, 6–8 minutes. Transfer to fresh paper towels to drain; sprinkle with salt.

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